Makes 3-4 Servings
½ recipe Galette Dough, chilled
1 ½ cups mixed fresh berries
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey (optional but makes it delicious)
1 tablespoon cold unsalted butter.
3 tablespoons sour cream (may use yogurt or buttermilk)
⅓ cup (approximately) ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
A galette is free form, flat and open faced tart. The crust is rolled into a circle, the filing is piled in the center, and the edges of the crust are turned in and ruffled. Feel free to use any filling that you wish. The sky is the limit with a galette. I love to use peaches, berries, etc.
Prep time: 30 minutes | Cook time: 45 minutes
***** NOTE – When pressed for time, instead of the galette dough you can use Pepperidge Farms Puff Pastry Sheets. Thaw the dough, roll it out a little, cut into a circle and proceed with the rest of the recipe.
BY HAND INSTRUCTIONS
Stir the sour cream and ⅓ cup ice water together in a small bowl and set aside. Put the flour, cornmeal , sugar, and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. With a pastry blender, work the butter into the flour aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you’ve added all of the sour cream, the dough should be moist enough to stick together when pressed; if it’s not, add additional cold water 1 teaspoon at a time. With your hands, gather the curds of dough together. You will have a soft, malleable dough, the kind you might want to overwork.
Turn the dough out of the bowl and divide it in half. Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
FOOD PROCESSOR INSTRUCTIONS
Stir the sour cream and ⅓ cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.
The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, place parchment paper between each round, and freeze them wrapped in plastic; this way, you’ll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.
Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an 11-inch circle that’s about ⅛ inch thick. Since the dough is soft, you’ll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread the berries over the dough, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if you’re using it. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Because you’re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally – just go with it. Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
BAKING THE GALETTE
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let it rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with pizza wheel or a sharp knife.
The galette is best eaten the day it is made.